This kale and kohlrabi salad is crisp, nutritious, and flavorful with a light honey-mustard vinaigrette dressing included as part of the recipe. Super easy to whip up and serve with most any main dish! You will find kohlrabi, kale, and shelled pecans from Cool Springs Farm at the market this week!
- 4 cups kale, chopped
- 1 kohlrabi bulb, peeled and julienned
- 1/2 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
Red Wine Vinegar Dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries, and pecans in a large bowl.
In a small bowl whisk together the red wine vinegar dressing ingredients.
Mix dressing with salad until well coated.
Refrigerate at least 2 hours before serving.